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Home Archive for March 2013

Beet deviled eggs aka Beetroot devilled eggs for Easter brunch

Beet-pickled eggs have made quite a few appearances here on Nami-Nami. First in April 2007 , then again in March 2008 , but in a marbled for...

I was due to give a Scottish cookery class last Sunday in Aegviidu - a small town about an hour from Tallinn. While finalising the menu for ...

Regular readers of this blog know about my fondness of beetroot. I'd like to think that I have a pretty good selection and variety of b...

Gigantes plaki (yigandes plaki, γίγαντες πλακί) i s a popular Greek taverna dish, consisting of oven-baked fasolia gigante ("giant...

One of my favourite pasta dishes recently is this clean-looking pasta (usually tagliatelle, but I've also used linguine) with seared sal...

Imagine a kitchen - well, actually a whole house - where the wonderful aroma of Bergamot orange is floating in the air. (If you're unfa...

Chickpeas (or garbanzo beans, as they're known in the US), that excellent store-cupboard ingredient that helps one to make many an excel...

An excellent version with oats, bananas, dried cranberries and grated orange zest. Have you heard about those three-ingredient cookies consi...